6 tablespoons flour
1 tablespoonful sugar
2 eggs
1 lemon
1 ounce butter

For topping
egg white

Mix in a basin six tablespoonfuls of flour, one of castor-sugar, one egg, the grated rind of one lemon, and one ounce of butter.

When well mixed with a wooden spoon, the past must be rather soft, but firm.

If too stiff, add another egg.

Place on a board, work with the hands, and form the paste into small buns.

Put on greased paper on a tin, and brush over with white of egg.

Bake in slow oven for twenty minutes.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... P.S. I tried this recipe and found that 6 tablespoons flour does not produce a great deal of buns -- about 4 at most. Photo and personal notes: Mary Melfi

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